Sticky Maple Apple Chicken (Printable)

Juicy chicken thighs bathed in a sweet maple-apple glaze, baked until golden and flavorful.

# What You’ll Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Maple-Apple Glaze

02 - 1/3 cup pure maple syrup
03 - 1/3 cup apple cider or unsweetened apple juice
04 - 2 tbsp apple cider vinegar
05 - 2 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

→ Apples

12 - 2 medium apples (Honeycrisp or Gala), cored and sliced into wedges

→ Garnish (optional)

13 - Fresh thyme sprigs

# How To Make:

01 - Preheat the oven to 400°F. Line a large baking dish or rimmed baking sheet with parchment paper or lightly grease it.
02 - Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
03 - Whisk together maple syrup, apple cider, apple cider vinegar, Dijon mustard, olive oil, garlic, thyme, smoked paprika, salt, and pepper in a medium bowl.
04 - Place chicken thighs skin-side up in the baking dish and nestle apple wedges around them.
05 - Pour the maple-apple glaze evenly over the chicken and apples, turning the chicken once to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once or twice with the pan juices, until the chicken is golden, sticky, and internal temperature reaches 165°F.
07 - For additional caramelization, broil on high for 2 to 3 minutes, watching closely to prevent burning.
08 - Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme sprigs if desired.

# Top Suggestions:

01 -
  • The glaze caramelizes into this glossy, almost dark coating that tastes like sweet and savory had the best conversation.
  • Chicken thighs stay juicy and forgiving, so even if you're not timing things perfectly, they won't dry out.
  • Your kitchen smells incredible, and people will think you spent hours on this even though you didn't.
02 -
  • Bone-in, skin-on chicken thighs are more forgiving than breasts, but if you baste them a time or two with those pan juices, you'll get a glaze that clings and caramelizes instead of sliding off.
  • Don't skip patting the chicken dry; wet skin won't crisp, and crispy is what makes this whole thing work.
03 -
  • If you're worried about the glaze burning, tent the pan loosely with foil for the first 20 minutes, then uncover it so the skin can crisp and the glaze can caramelize for the last 10 to 15 minutes.
  • Using room-temperature ingredients in your glaze helps everything whisk together smoothly, and room-temperature chicken cooks more evenly than cold straight from the fridge.
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